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Crispy Parmesan Zucchini Fritters with Herbed Sour Cream Dip

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These crispy parmesan zucchini fritters are quick, easy, and packed with flavor, paired perfectly with a fresh herbed sour cream dip. A crowd-pleasing appetizer or side dish that sneaks in veggies with a satisfying crunch.

Ingredients

Scale
  • 3 medium zucchinis (about 600g), finely grated and excess moisture squeezed out
  • ½ cup (about 50g) finely grated Parmesan cheese
  • ⅓ cup (40g) all-purpose flour (can substitute almond flour for gluten-free)
  • 2 large eggs, beaten
  • 2 tablespoons chopped fresh parsley, plus extra for garnish
  • 1 clove garlic, minced
  • Salt to taste (about ½ teaspoon recommended)
  • Freshly ground black pepper to taste
  • 2–3 tablespoons olive oil or vegetable oil for frying
  • 1 cup (240ml) full-fat sour cream
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon finely chopped dill or chives

Instructions

  1. Grate 3 medium zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel, wrap it up, and squeeze firmly over the sink to remove as much moisture as possible (about 5 minutes).
  2. In a large bowl, combine the drained zucchini, ½ cup grated Parmesan, ⅓ cup all-purpose flour, and 2 tablespoons chopped parsley. Add 2 beaten eggs, 1 minced garlic clove, salt (about ½ teaspoon), and freshly ground black pepper to taste. Stir until well combined; the mixture should hold together but still be a little loose (about 5 minutes).
  3. Heat 2-3 tablespoons of olive oil in a non-stick or cast-iron skillet over medium heat until shimmering but not smoking (3-4 minutes).
  4. Using a large spoon or your hands, scoop about 2 tablespoons of batter per fritter and carefully place them in the hot oil. Flatten each slightly with the back of the spoon to form a 2-3 inch patty.
  5. Fry fritters for about 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan; work in batches if needed (10-15 minutes total).
  6. Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (about 200°F/90°C) if frying in batches.
  7. While frying, mix 1 cup sour cream with 1 tablespoon chopped dill or chives, 1 teaspoon fresh lemon juice, and a pinch of salt. Stir well and refrigerate until ready to serve.
  8. Arrange fritters on a serving plate and spoon the herbed sour cream dip on the side or drizzle lightly on top. Garnish with extra parsley if desired. Serve immediately for best texture.

Notes

Squeeze out as much moisture as possible from the grated zucchini to ensure crispy fritters. Use medium heat to avoid burning or greasy fritters. If batter is too wet, add more flour a tablespoon at a time; if too dry, add a splash of milk or an extra egg yolk. For a gluten-free version, substitute all-purpose flour with almond flour. The fritters can be baked at 400°F for 15-20 minutes as a lighter alternative but will be less crispy. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in a skillet to maintain crispness.

Nutrition

Keywords: zucchini fritters, parmesan fritters, crispy fritters, herbed sour cream dip, easy appetizer, gluten-free option, vegetarian

Find it online: https://spoonmira.com/crispy-parmesan-zucchini-fritters-recipe-easy-homemade-with-herbed-sour-cream-dip/